On 10/14/2024, I purchased 900 pounds of Golden Bosc pears for $200. Not making wine, but making cider. Only juiced about 400 pounds to get 35 gallons. The rest were either culled for being bad, or handed out to friends, family and neighbors. I have eight experimental batches going. Four are using Mangrove Jack's M02 yeast, and the other four are using M12. Two batches using the M02 have no adjuncts. Two batches using the M12 have no adjuncts. One batch with M02 has a banana and pear solids in a stainless hop basket, and a similar batch is using M12. The last two, one using M02 and one using M12, has microplaned Tonka Bean and juiced ginger. I will perform a closed transfer from primary to secondary (all purged with C02 to prevent oxidation) with a 1-micron filter. I'm expecting I'll need to use some gelatin to help clear the cider. I may need to perform a similar transfer from secondary to tertiary down the road. Half of the batches are fermenting under pressure (13-psi) and the other four are fermenting with blow-off tubes only.
I used my jack lane juicer on my six gallon bucket of pears from my tree. The thick juice was put into a four gallon bucket with Earl grey tea and a bit of lime juice.
I am new to all this so please bare with me. Can I use my own “natural wild captured yeast starter” as the yeast for this? I made this starter from honey, grapes & water. When would I add it and how much should I add? Thank you!
I've been putting mine there. I've also drained it well and made a few boozy desert's with some of the berries. Probably a bit of late reply after a year, but hopefully you're still brewing
I just bought some semolina, now I'm going to have to buy some pears! This sounds delicious and great for the time of year, especially as we can drink it young.
@@GreenWitch1 hi hun. I used 12 cans and blitzed in the food processor. Added some boiling water to thin it down because when you whizz pears up you get soup lol. Then I strained through a cheesecloth / straining bag. Also added juice of 1 lemon, 1 tbsp vanilla extract, and 800g white sugar. Obviously campden and pectolase if you want to. It is crystal clear and tastes like kopparberg! Should have carbonated it! 😬 I haven’t got tannin down on my notes but if I did put it in it would have only been a little bit x
Helo you with the sparky didgets , very cool . Woow i type as im looking at vid power zoom in . Mate iv got mugwort elder going, rosehipsters with elder. New to this type of Magic Nice one yea to you .
I have 2 apple trees and 2 pears and for first years they give lots of fruits, I bout a starter kit for wine and I have no idea what is what 😂. I guess this is the forts video of many. I need to understand how to bottle, sanitation and lots of stuff.
Only really a problem in large doses, and most wine yeasts aren't too affected. Same as onions and garlic really, but wine yeasts do a fab job with those wines
I have noticed that you are pumping the videos lately, I like the videos but are you not running out of demijohns? You sure you have enough bottles to bottle them up?
I have a bumper crop of pears this year. This looks like an amazing way to use the excess pears! Thanks!
Great vid, will most certainly be giving this one a go on the weekend. Thanks for sharing.
LOVE THIS! This is how the country folk make it
On 10/14/2024, I purchased 900 pounds of Golden Bosc pears for $200. Not making wine, but making cider. Only juiced about 400 pounds to get 35 gallons. The rest were either culled for being bad, or handed out to friends, family and neighbors. I have eight experimental batches going. Four are using Mangrove Jack's M02 yeast, and the other four are using M12. Two batches using the M02 have no adjuncts. Two batches using the M12 have no adjuncts. One batch with M02 has a banana and pear solids in a stainless hop basket, and a similar batch is using M12. The last two, one using M02 and one using M12, has microplaned Tonka Bean and juiced ginger. I will perform a closed transfer from primary to secondary (all purged with C02 to prevent oxidation) with a 1-micron filter. I'm expecting I'll need to use some gelatin to help clear the cider. I may need to perform a similar transfer from secondary to tertiary down the road. Half of the batches are fermenting under pressure (13-psi) and the other four are fermenting with blow-off tubes only.
I often make a pear mead with champagne yeast,
very sweet and a favourite for those with sweet-tooth :)
Thanks James
Have got the tea and orange wines fermenting
Now going to get a pear going
Love the way you put instructions across
Keep up the good work
I haven't made pear wine for some time and think i shall be making a gallon or two soon 👍😀
I used my jack lane juicer on my six gallon bucket of pears from my tree. The thick juice was put into a four gallon bucket with Earl grey tea and a bit of lime juice.
Another fantastic wine to make , keep on brewing 👍 thank you for sharing .
I am new to all this so please bare with me. Can I use my own “natural wild captured yeast starter” as the yeast for this? I made this starter from honey, grapes & water. When would I add it and how much should I add? Thank you!
You can absolutely use your own natural yeast starter. It's how wines were made before commercial stains.
I would add a decent pour
Fantastic ! Seems to me today was pear brew day in the world of Home brewing. Just watched a Perry Homebrew recipe that was also published today :)
What could be better then a pair of pear videos! @CS Mead's perry a makinf!
@@HappyHomestead YES ! 😍Just love your guys videos.Its so freakn easy recipes.I would love to see 'taste-off' collab sessions in the future🤗
Now that sounds like a challenge!
would I be able to freeze the pears first until I have a available demijohn?
What do you do with all the leftover fruit pulp once you've decanted it into your demijohns? Can it be put on the compost heap?
I've been putting mine there. I've also drained it well and made a few boozy desert's with some of the berries. Probably a bit of late reply after a year, but hopefully you're still brewing
Would it be a good idea to use a blender to mash everything up, or is that overkill, or liable to cause clearing problems? Cheers!
I find that if you over mash things they do cause clearing issues later on - you get heck of a lot of pulp n the dj ;) always worth experimenting!
I just bought some semolina, now I'm going to have to buy some pears! This sounds delicious and great for the time of year, especially as we can drink it young.
Thank you, its a good one indeed.
I am still baffled by the semolina, it shouldn't work, but does!
I did a pear wine with tinned pears it is fantastic x
How many cans did you use Lisa? Did you add anything else?
@@GreenWitch1 hi hun. I used 12 cans and blitzed in the food processor. Added some boiling water to thin it down because when you whizz pears up you get soup lol. Then I strained through a cheesecloth / straining bag. Also added juice of 1 lemon, 1 tbsp vanilla extract, and 800g white sugar. Obviously campden and pectolase if you want to. It is crystal clear and tastes like kopparberg! Should have carbonated it! 😬 I haven’t got tannin down on my notes but if I did put it in it would have only been a little bit x
Actually I have got it down - I put 1/4 tsp in. Sorry hun. If you want to follow me I am LISAMC on thehomebrewforum.co.uk x
@@lisacarruthers9649 Thank you! I tried to find you but some strange posts come up when I type that in & they’re not your posts 🤷🏼♀️
@@lisacarruthers9649 I’m assuming you made a 5 gallon batch. I think I’ll put one together this weekend ✌🏼
Helo you with the sparky didgets , very cool .
Woow i type as im looking at vid power zoom in .
Mate iv got mugwort elder going, rosehipsters with elder.
New to this type of Magic
Nice one yea to you .
Hello , could we use honey instead sugar ?
And if i use melon do i need add sugar in mix ?
Gonna make a pear wine with cardamom! Pretty excited, it taste really good so far
I have 2 apple trees and 2 pears and for first years they give lots of fruits, I bout a starter kit for wine and I have no idea what is what 😂. I guess this is the forts video of many. I need to understand how to bottle, sanitation and lots of stuff.
is there an alternative to putting in a banana as i'm allergic to them :S Love pears and this looks smashing.
You can leave the banana out without too much issue, a handful of raisins will also add a bit of body to the wine 🍷
@@HappyHomestead raisins did pass my mind as I recall you using them in the past but could recall what they did lol Cheers that's helped a lot :)
love your vids ,boss
What a coincidence you and CS mead and more , release a pear wine ,cider recipe within hours.......I got the hint
cloves has eugenol which is a yeast killer
Only really a problem in large doses, and most wine yeasts aren't too affected.
Same as onions and garlic really, but wine yeasts do a fab job with those wines
City steadying sent me
Remember you don’t need a airlock burp it every day on schedule instead if you don’t got one
I have noticed that you are pumping the videos lately, I like the videos but are you not running out of demijohns? You sure you have enough bottles to bottle them up?
Think I have another 40 or so in supply. . . off to town tomorrow so might need to raid the charity shops!
Ingredients
I was toying with the idea of just using pear juice instead of actual pears...
Worth a try. . let me know how it turns out!
@@HappyHomestead I will do! take care.